Step 1

Preheat oven to 300 F.

Step 2

In a large bowl, combine the egg white with sugars, cinnamon, cayenne and 1 teaspoon salt. Add the almonds and cashews, and toss until the nuts are all coated with the egg white mixture. Use your hands to rub the sugared egg whites into the nuts to make sure they are fully coated. Pour the coated nuts onto a parchment- or foil-lined baking sheet and arrange them into a single layer. Bake the candied nuts until they are medium-brown in color and the sugars have crystallized, about 15 minutes.

Step 3

Melt the butter over low heat in a small saucepan. Continue cooking over low heat until the solids at the bottom of the pan start to turn brown. Turn the heat off and add the Worcestershire, lemon pepper, remaining salt, onion powder and thyme. Whisk to combine.

Step 4

Combine all the cereals and pretzels in a large bowl. Pour the spiced butter mixture over the cereal and gently mix until all the pieces are well-coated. Try not to break up the cereal too much. Spread the coated mixture onto a baking sheet and bake until golden-brown and fragrant, 20-25 minutes.

Step 5

Once the cereal mix and candied nuts have cooled, gently mix them all together with the dried blueberries and store the mix in an airtight container or in a gallon-size zip-top bag.